Ingredients:
- 1/4 cup unsalted butter
- 1 medium (or 2 small) yellow onion, finely diced
- 12 ounces baby bella mushrooms, finely diced (stems included!)
- 2 tablespoons all-purpose flour
- 1/2 cup heavy cream
- Kosher salt and freshly ground black pepper
- 1 1 (17.3-oz / 490-gram) package puff pastry, thawed but still cold
Directions:
- Heat the oven to 400°F.
- Melt the butter over medium heat, then sauté the mushrooms and onions, stirring occasionally, until all the liquid evaporates, about 8 minutes.
- Generously sprinkle with salt and pepper. Add the flour and cook for 30 seconds to 1 minute, stirring constantly, to get rid of the raw flour taste.
- Add the cream and simmer, stirring often, until thickened, 1 to 3 minutes. Season with salt and pepper to taste. Let cool to room temperature (spreading on a plate and popping in the fridge or freezer speeds this up).
- Roll each puff pastry sheet into a 10-inch square. Cut each into 2x2-inch squares (yielding about 50 totalâitâs okay if theyâre not perfect). Fill each with 1 teaspoon of the mushroom mixture, then bring the corners together and squeeze shut to create a bundle. Place into a mini muffin pan.
- Bake for 25 to 30 minutes, until golden brown. (Bake for an additional 5 minutes or so if baking from frozen.)
- Serve hot, warm, or at room temperature.